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–+ servings

Coffee Layer Cake

Is there a better combination than coffee and chocolate? This coffee layer cake has four fluffy, coffee-flavored cake layers, 3 thick layers of chocolate ganache, and a coffee mascarpone frosting. The coffee flavor in the frosting and the cake layers paired with the rich chocolate ganache is *mwah* chef's kiss!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16 servings

Equipment

Ingredients
 

Cake

  • 2 tablespoons instant coffee + 2 teaspoons water
  • 3 cups (360 grams) cake flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113 grams) unsalted butter room temperature
  • ½ cup (100 grams) vegetable oil
  • 1 ½ cups (300 grams) granulated sugar
  • 4 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 grams) whole milk room temperature

Whipped Chocolate Ganache

  • 1 ½ cups (360 grams) heavy cream
  • 12 oz (339 grams) semi-sweet chocolate finely chopped

Coffee Mascarpone Frosting

  • 2 tablespoons instant coffee + 2 teaspoons water
  • 8 oz (226 grams) mascarpone cheese room temperature
  • 1 cup (226 grams) unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 6-7 cups (720-840 grams) powdered sugar
  • 1-2 tablespoons whole milk or heavy cream

Instructions

Cake

  • Preheat oven to 325F and line four 6 inch cake pans with parchment paper. If you are greasing the pans with spray, make sure to NOT overspray otherwise the sides/edges will brown/crisp up because of the excess fat from the spray.
  • In a small bowl, mix together the instant coffee granules and water until the granules are fully dissolved. Set aside.
  • In a medium-sized bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on high speed until completely combined. This will only happen if the butter is fully at room temperature. About 3-4 minutes.
  • With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. 1-2 minutes.
  • Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl as necessary. I normally scrape the sides and bottom after every egg addition. Add the vanilla extract and coffee mixture and mix on low-medium speed until combined. 
  • With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk. Do not over mix.
  • Divide the batter evenly amongst the four cake pans. Bake the cakes for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. The edges of the cake will be slightly pulling away from the pan. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.

Whipped Chocolate Ganache

  • While the cakes are cooling, make the whipped ganache. Finely chop your chocolate and put it in a heat proof bowl. Set aside.
  • Warm the heavy cream over the stove on medium heat until gently simmering and bubbles form at the edges of the pan. Pour the warmed heavy cream over the chopped chocolate and let sit for 3-4 minutes. The warmed heavy cream will melt the chocolate.
  • Gently stir the cream and chocolate together until completely combined and smooth. Let the ganache cool at room temperature, stirring every 20 minutes so the consistency remains the same throughout. It will thicken up to a buttercream texture. 
  • In the bowl of a stand mixer using the paddle attachment, or a large bowl if using a hand held mixer, beat the ganache until whipped.

Coffee Mascarpone Frosting

  • While the cakes are cooling, make the mascarpone frosting. 
  • In a small bowl, mix together the instant coffee granules and water until the granules are fully dissolved. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the mascarpone and butter together on medium-high speed until combined, smooth and fluffy, and no more lumps exist. 
  • Add the vanilla extract, coffee mixture, and one cup of the powdered sugar and beat until combined - starting at low speed so the sugar doesn’t fly out of the bowl, then bumping it up to high speed. Continue to add one cup of powdered sugar add a time and beat.
  • If needed, add the milk then mix until combined. Once everything is combined, beat on medium speed for 2 minutes until fluffy. You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on desired consistency.

Assembly

  • Once the cakes are COMPLETELY cool (there should absolutely be no heat to them), we assemble the cake. You can even refrigerate them for 10 minutes to ensure they are extra cold.
  • The cakes should not have much of a dome top, but if they do, feel free to use a serrated knife to level them off.
  • On top of the first cake layer, spread on ⅓ of the ganache. Place the second cake layer on top of the ganache, and spread another ⅓ of the ganache onto the second cake layer. Place the third cake layer on top of the ganache, and spread the final ⅓ of the ganache onto the third cake layer. Top with the fourth cake layer. 
  • Frost the sides and top of the cake with the coffee mascarpone frosting.
  • Slice and enjoy! To store, cut the cake into slices, wrap in plastic wrap, and keep them in an airtight container at room temperature.
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